Chicken Tenderloins - perfect for satays, or marinate and cook on the BBQ
Barbecued Tenderloin Skewers with Moroccan Tomato and Preserve
1/4 teaspoon cumin seeds, toasted
1/4 teaspoon ground cinnamon
freshly ground black pepper
1 clove garlic, sliced
1 tablespoon olive oil
6-8 chicken tenderloins
6-8 soaked wooden skewers
warmed flatbread to serve
Combine the cumin, cinnamon, a good grinding of pepper, sliced garlic and oil. Add chicken and coat well. Cover and refrigerate for 20 minutes (or up to 24 hours). Put wooden skewers in a jug of water at the same time to soak so that they don't burn on the barbecue.
Thread each chicken tenderloin on to a soaked skewer and barbecue on a hot grill for about 3 minutes each side or until cooked through. Serve with the following Moroccan salad, warmed flatbread and perhaps a crunchy salad of diced cucumber. It is also good served with yoghurt.
Moroccan tomato & preserved lemon salad
1/2 red onion, sliced
1 clove garlic, sliced
4 tablespoons extra virgin olive oil
handful cherry tomatoes
4 plum tomatoes, sliced
slivered peel from 1 preserved lemon (discard the flesh and most of the pith)
1/4 teaspoon sweet paprika
juice of 2 lemons
2 tablespoons torn, small flatleafed parsley leaves
3 tablespoons chopped mint
Gently cook the onion and garlic in oil over a fairly low heat, stirring occasionally, until the onion is just beginning to soften. Transfer to a wide mixing bowl, using a spatula to get all the oil into the bowl too. Cool for 5 minutes then add tomatoes, preserved lemon, paprika and lemon juice. Stir once to combine. Just before serving add herbs and a good sprinkling of salt.
Source: Cuisine Magazine
Easy Chicken Marinade
2 tsp minced garlic
2 tsp minced ginger
2 T soy sauce
2 T sherry
Place all ingredients into a bowl or tray
Add the whole Tegel skinless thigh fillets or chicken tenderloins
Cover. Refrigerate for 1-2 hours or overnight
Bbq over medium heat on a hot plate until cooked
Peanut Chilli Dipping Sauce
This is a delicious sauce for satays and so quick and easy to make. I usually double it (depending on how many people) to make enough for satays and use crunchy peanut butter so I dont need to worry about the roasted peanuts if Im in a hurry.
Mix 2 tsps peanut butter with 2 tbsp boiling water to soften. Stir in 1/2 cup Thai sweet chilli sauce, 2 tsp fish sauce, 2 tbsp lime juice and 2 tbsp chopped roasted peanuts.
Makes 1 cup.
Source: Annabel Langbein - Eat Fresh